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Feb 20th Weekly Menu 02/18/12

Hello everyone and welcome to this weeks menu. I’ve put together some of my favorites this week, so I hope you will enjoy them as much as my family and I do. Two of this weeks recipes are done in the crock pot and are completely easy to toss together. What a time saver those crock pots are! We’re completing the week with another pizza recipe, also quick and easy to put together just in time for the weekend. I hope you all have a wonderful week. Enjoy.

Please remember to clip coupons to save on groceries each week. Scrumptious Tidbits offers you three different sources for clipables online: Coupons.com, The Coupon Network, and Redplum. Don’t forget to check your newspaper, too!

Monday:
Crock Pot Orange Chicken with Vegetables

3-4 boneless chicken breasts, chopped into small chunks
1/3 cup flour
vegetable or olive oil
chopped vegetables — green, red, yellow peppers and onions (optional)
6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
1/2 T salt
1 tsp balsamic vinegar
3 T ketchup
4 T brown sugar
2 tsp ginger
1 tsp garlic powder
1 tsp crushed red pepper flakes
1 T soy sauce

In a bowl, mix the orange juice, brown sugar, vinegar, ketchup and all seasonings together. Stir well.

Cover the chicken breast chunks in flour and shake off the excess.

Brown the flour-covered chicken in a skillet using vegetable or olive oil. The chicken doesn’t need to be fully cooked, just browned.

Pour the browned pieces into the crock pot, cover with the sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

If you like, 1/2 hour before chicken is done, toss in a few chopped veggies — red peppers, green peppers, yellow peppers, onions.

Serve over rice and enjoy!

Tuesday
Too Easy Salisbury Steak

1 can of french onion soup (Campbells)
1 ½ pounds of ground beef
1 envelope of beefy onion soup mix (Lipton)
1 large egg
½ cup bread crumbs
Pepper to taste
¼ cup of water

Combine ¼ cup of soup, beef, and next 4 ingredients. Shape into 4-6 patties – about ½ inch thick.

Cook patties in a skillet over medium heat on each side until browned.

Combine soup and water. Pour over patties, cover, reduce heat and simmer 20 minutes.

Wednesday
Slow Cooker Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Thursday
Chicken Parmesan Meatloaf

1 lb ground chicken (ground turkey can be substituted)
1 egg
1/4 cup breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded Italian cheese blend
minced parsley for garnish

Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Friday
Spinach Mozzarella Pizza

1 (12-inch) prepared pizza crust
2 cups fresh spinach
2 cups shredded mozzarella cheese
1 cup pizza or marinara sauce

Pour the pizza sauce on top and cover the dough, stopping about an inch from the edge.

Add the mozzarella and top it off with fresh spinach.

Place on baking sheet; bake in preheated 400°F oven 12-14 minutes or until crust is browned and cheese is melted. Cut into wedges and serve.